Roasted Potatoes Carrots And Zucchini Recipe
Roasted Potatoes, Carrots, and Zucchini are a perfect side dish, bursting with savory flavors. The combination of thyme, rosemary, and garlic enhances the natural sweetness of the vegetables. Baked until tender and slightly browned, they make a delicious and healthy addition to any meal.
Print
Pin
Calories: 335kcal
Servings: 5
Equipment
- Oven
- Rimmed baking sheet
- Large mixing bowl
- Knife
- Cutting Board
- Measuring Spoons
- Garlic Press
Ingredients
- 1 1/4 lb baby potatoes halved
- 3 tablespoon olive oil divided
- 1 tablespoon minced fresh thyme
- 1 lb medium carrots scrubbed clean, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 12 oz. zucchini trimmed and cut into 1-inch pieces
- 1 tablespoon minced fresh rosemary
- 4 cloves garlic minced
Instructions
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
- In a bowl, toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread the potatoes and carrots onto a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes.
- Toss zucchini with the remaining 1/2 tbsp olive oil and a pinch of salt.
- Add the zucchini to the baking sheet with the potatoes and carrots.
- Add minced garlic, toss everything, and spread it evenly.
- Return to the oven and roast for another 20 minutes, until veggies are tender and slightly browned.
- Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
Nutrition
Calories: 335kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 45mg | Potassium: 125mg | Fiber: 6g | Sugar: 6g | Vitamin C: 46mg | Calcium: 69mg | Iron: 3mg